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Dynamic variations in physicochemical characteristics of oolong tea polysaccharides during simulated digestion and fecal fermentation in vitro
Wu, Ding Tao1; Liu, Wen2; Yuan, Qin2; Gan, Ren You1,3; Hu, Yi Chen1; Wang, Shengpeng2; Zou, Liang1
2022-06-30
Source PublicationFood Chemistry: X
ISSN2590-1575
Volume14Pages:100288
Abstract

In this study, dynamic variations in physicochemical characteristics of polysaccharides from ‘Wuyi rock’ tea (WYP) at different simulated digestion and fecal fermentation stages in vitro were studied. Results revealed that physicochemical characteristics of WYP were slightly altered after the simulated digestion in vitro, and its digestibility was about 8.38%. Conversely, physicochemical characteristics of the indigestible WYP, including reducing sugar, chemical composition, constituent monosaccharide, molecular weight, and FT-IR spectrum, were obviously altered after the fecal fermentation in vitro, and its fermentability was about 42.18%. Notably, the indigestible WYP could remarkably modulate the microbial composition via promoting the proliferation of profitable intestinal microbes, such as Bacteroides, Lactococcus, and Bifidobacterium. Moreover, it could also enhance the generation of short-chain fatty acids. The results showed that WYP was slightly digested in the gastrointestinal tract in vitro, but could be obviously utilized by intestinal microbiota, and might possess the potential to improve intestinal health.

KeywordFecal Fermentation Intestinal Microbiota Oolong Tea Physicochemical Property Polysaccharide Simulated Digestion
DOI10.1016/j.fochx.2022.100288
URLView the original
Indexed BySCIE
Language英語English
WOS Research AreaChemistry ; Food Science & Technology
WOS SubjectChemistry, Applied ; Food Science & Technology
WOS IDWOS:000789312200011
PublisherElsevier Ltd
Scopus ID2-s2.0-85126712484
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Cited Times [WOS]:2   [WOS Record]     [Related Records in WOS]
Document TypeJournal article
CollectionInstitute of Chinese Medical Sciences
Corresponding AuthorWu, Ding Tao; Zou, Liang
Affiliation1.Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, Sichuan Engineering & Technology Research Center of Coarse Cereal Industralization, School of Food and Biological Engineering, Chengdu University, Chengdu, 610106, China
2.State Key Laboratory of Quality Research in Chinese Medicine, Institute of Chinese Medical Sciences, University of Macau, Macao, China
3.Research Center for Plants and Human Health, Institute of Urban Agriculture, Chinese Academy of Agricultural Sciences, Chengdu, 610213, China
Recommended Citation
GB/T 7714
Wu, Ding Tao,Liu, Wen,Yuan, Qin,et al. Dynamic variations in physicochemical characteristics of oolong tea polysaccharides during simulated digestion and fecal fermentation in vitro[J]. Food Chemistry: X,2022,14:100288.
APA Wu, Ding Tao,Liu, Wen,Yuan, Qin,Gan, Ren You,Hu, Yi Chen,Wang, Shengpeng,&Zou, Liang.(2022).Dynamic variations in physicochemical characteristics of oolong tea polysaccharides during simulated digestion and fecal fermentation in vitro.Food Chemistry: X,14,100288.
MLA Wu, Ding Tao,et al."Dynamic variations in physicochemical characteristics of oolong tea polysaccharides during simulated digestion and fecal fermentation in vitro".Food Chemistry: X 14(2022):100288.
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